Roast chicken with mushroom stew and mashed potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
1.9 kg
Table salt
10.0 g
Sunflower oil
0.05 l
White wine
0.05 l
Poultry stock
0.5 l
Tomato sauce
0.15 l
Creamed corn
0.025 kg
Sliced mushroom, can
0.3 kg
Mashed potatoes
5.0 ud
Green leek
0.2 ud
Poultry carcasse
0.1 kg
Water
0.5 l
Powdered vegetable stock
0.033 kg
Onion
0.05 kg
Garlic, bulb
0.08 ud
Green pepper
0.03 kg
Diced tomato
0.2 kg
Sunflower oil
0.005 l
Table salt
0.07 g
Sugar
0.0 kg
Sterilised milk
0.143 l
Table salt
1.786 g
Ground white pepper
2.857 g
Elaboration
The following dishes are necessary for this recipe:
- Prepare a poultry stock.
- Prepare some tomato sauce.
- Make mashed potatoes.
- Season and grease and tie up the chicken and then roast in the oven at about 180 ºC.
- Once cooked, remove from the oven and set the used tray aside for deglazing.
- Ration the chicken.
- For the chicken sauce.
- Remove the fat from the roasting tray and then deglaze. Deglazing is the process of adding some liquid (wine, cognac, cava, stock, etc.) to the tray where you have roasted meat in order to collect the leftover juice.
- Season the deglazed sauce and add some tomato sauce.
- Thicken with cornflour dissolved in the cold stock.
- Sauté the mushrooms.
HOW TO SERVE
- Place the chicken on a plate and pour some thickened sauce over the top.
- Place the mashed potatoes and mushrooms on the side.
Nutritional information (1 portion)
Energy
781.18
kcal
Carbohydrates
34.87
g
Proteins
61.2
g
Lipids
41.68
g
Fiber
7.01
g
Saturates
9.87
g
Monounsaturated fatty acids
15.65
g
Polyunsaturated fatty acids
13.11
g
Cholesterol
300.76
mg
Calcium
179.8
mg
Iron
5.7
mg
Zinc
3.44
mg
Vitamin A
135.86
ug
Vitamin C
48.32
g
Folic acid
136.27
ug
Salt (Sodium)
5293.89
mg
Sugars
9.65
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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